Creamy blackcurrant ice cream
This fabulous ice cream is just like the ones on sale from luxury kiosks at the seaside, but all the better for being made with your own home-grown fruit.
INGREDIENTS
6 very fresh egg yolks 75g (2½oz) golden caster sugar ½ teaspoon of vanilla extract or bean paste 275ml (10fl oz) milk 275ml (10fl oz) clo ed cream 100g (3½oz) blackcurrants Waffle cones to serve (optional)
METHOD
Beat the egg yolks in a roomy bowl with the sugar and vanilla until the mixture is thickening and becoming paler in colour. Warm milk in a heavy-bo omed milk pan to almost boiling. Pour gradually into egg mixture, all the while gently beating the mixture. Return the mixture to the washed pan and cook gently, stirring constantly until the mix will coat the back of the spoon just lightly. Remove from heat and pour into a non-metallic bowl/jug. Stir in cream. If you have an ice cream machine, follow the maker’s instructions from this stage. Otherwise, whisk the mixture thoroughly and pour into a lidded freezer box. Freeze for an hour, then beat vigorously with a wooden spoon and return to freezer. Repeat after 30 minutes, and again after another 30 minutes. Oncece the ice cream is made, pour intoto a lidded freezer box and stir ir in blackcurrants (if you wantant a less-densely fruity ice ce cream, keep some of the blackcurrants lackcurrants back and add too cereal or stir into yoghurt). Transfer to freezer. Return after 30 minutes to an hour and stir again to ensure that the currantsurrants are evenly distributed. Remove from freezer for 20 minutes before serving.